Broiled Parmesan Tomatoes

YUM!  I really could eat these everyday.  Quick, easy, delicious and healthy. WIN WIN WIN WIN  This is perfect as a snack and also works great as a side dish to many meals. 

 

Ingredients:

• 3 medium/large tomatoes, sliced
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• salt and pepper, to taste
• 2 tablespoons parmesan cheese, grated

 

Directions:

1. Preheat broiler.
2. Place tomatoes on a lightly sprayed cookie sheet.
3. In a small bowl whisk together oil and garlic.
4. Brush garlic oil onto each tomato slice and sprinkle with salt and pepper.
5. Sprinkle tomatoes evenly with cheese and broil for about 3 minutes or until cheese is bubbly.

 

Carrot Cake

Happy Birthday to my Hubby!  I don't think I every actually tried a Carrot Cake until my husband and I started dating.  Crazy I wasted 15 years of life not knowing the glory of a good Carrot Cake.  This cake is super moist (worst word EVER) full of flavor and the cream cheese frosting is PERFECTION.  You must make this.

 

Ingredients for Cake:

• 2 cups Flour
• 2 cups sugar
• 3 eggs
• 1 1/4 cups oil
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups grated carrots
• 1 cup coconut
• 1 cup chopped walnuts
• 1 tsp vanilla
• 1 cup crushed pineapple, lightly drained (reserve juice)

Ingredients for Cream Cheese Frosting:

1/2 c butter (softened)

8 oz cream cheese (softened)

1/4 cup reserved pineapple juice

1 tsp vanilla

1 lb powdered sugar, sifted

1 teaspoon cinnamon

1/4 cup coconut

 

Directions:

1. Preheat oven to 350 degrees and lightly grease two 9 inch cake pans.
2. In a large mixing bowl combine oil, sugar, eggs and vanilla, mixing well.
3. Slowly stir in flour, baking soda, baking powder, cinnamon and salt and mix well.
4. Mix in drained pineapple, carrots, coconut and walnuts.
5. Pour even amounts into each cake pan and bake for 35-40 minutes.
6. Cool cakes completely before removing from pan.
7. In a large mixing bowl whisk the butter and cream cheese until nice and creamy.
8. Add in vanilla, pineapple juice, cinnamon and coconut.
9. Slowly stir in sifted sugar until smooth.
10. Invert first cake onto a plate or cake stand.
11. Apply a generous amount of cream cheese frosting to the top of the cake.
12. Gently place the second cake on top of the cream cheese and frost the top and sides with remaining frosting.
13. Top with more walnuts or coconut, optional.

 

Verde Chicken Stew

This recipe is fairly close to my Salsa Verde Pork Chili and it's just as tasty!  I think I have ate something Verde at least 3 times a week for the last couple weeks.  I love making a big pot of soup or stew and freezing individual portions for lunches.  This ones freezes great and is a great way to stay warm during these cold nights!

Ingredients:

• 1 1/2 pounds boneless skinless chicken thighs
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup Salsa Verde
• 2 cups chicken broth
• 1/2 cup sour cream
• 1 can green chilies
• 1/8 teaspoon Turmeric
• 1/8 teaspoon Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Cumin

Directions:

1. Place chicken thighs in the bottom of a lightly greased crockpot.
2. Season chicken with turmeric, pepper, garlic powder and cumin.
3. Top with onions, chilies, salsa verde and chicken broth.
4. Cook on low for 6-8 hours.
5. Remove chicken and shred.
6. Stir sour cream into broth and add in shredded chicken.
7. Let cook for an additional 15 minutes and serve.

Copycat Cheesecake Factory Carrot Cake Cheesecake

 
Warning:  If you don't want to find yourself hiding in a corner with a fork and a whole cheesecake, DO NOT MAKE THIS.  This is my first attempt at a whole cheesecake and it was FANTASTIC.  Anytime my husband is up north for work I remind him that a cheesecake would be delicious with dinner!  This has worked ONE time when I was 8 months pregnant.  I asked for Vanilla Bean and he came home with Vanilla Bean and this Carrot Cake one and I was in heaven.  This is so amazing.

Ingredient's for Cheesecake:

• 16 ounces cream cheese
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla

Ingredient's for Carrot Cake:

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt
• 1 8 oz can crushed pineapple (reserve juice and drain very well)
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup walnuts

Ingredient's for Frosting:

• 4 ounces cream cheese, softened
• 2 tablespoon butter, softened
• 2 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla
• 2 tablespoon reserved pineapple juice
• dash salt

Directions:

1. Grease a 9 or 9 1/2 inch springfoam pan. Set aside.
2. Preheat oven to 325 degrees.
3. For cheesecake: In a large mixer, mix together cream cheese and sugar until smooth. Mix in flour, eggs and vanilla until smooth. Set aside.
4. For carrot cake: in a large bowl, combine oil, sugar, eggs and vanilla, mixing well. Slowly stir in flour, baking soda, cinnamon and salt and mix well. Mix in drained pineapple, carrots, coconut and walnuts.
5. Spread half of the carrot cake batter over the bottom of greased pan. Drop large spoonfuls of cheesecake batter over carrot cake batter. Top with remaining carrot cake batter followed by remaining cream cheese batter.  Gently spread the cheesecake over with a knife.
6. Bake for 60-70 minutes or until cake is set.
7. Let cool to room temperature.
8. For frosting: Mix all ingredients until smooth in an electric mixer.
9. Frost top of cooled cheesecake and refrigerate for at least 3 hours before serving.

 

Nutella Banana Bread

So until recently I thought I hated Nutella.  I really don't know if I should be mad for all the years I missed out, or for the pounds that will slowly creep up on me.... I'm pretty sure my husband will find me hiding in the laundry fool with a jar of Nutella and a spoon one of these days.  I found this recipe on Chef-In-Training and only changed up the sugar.  BTW, her site is AMAZING!

Ingredient's:

• 3/4 cup Nutella
• 3 ripe bananas
• 2 cups flour
• 1/2 cup sugar
• 1/2 cup white sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 2 eggs
• 1/3 cup milk
• 1 teaspoon vanilla

Directions:

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl cream together sugar and butter.
3. Add in eggs one at a time until well blended.
4. Add bananas, milk and vanilla and blend until thoroughly combined.
5. Slowly add in flour, soda and salt until it is all mixed together.
6. In a small microwaveable bowl, add Nutella and heat for 15-20 seconds.  Add in 1 cup of the banana bread batter and stir until well combined.
7. Drop alternating spoonful's of each batter into a sprayed loaf pan.  Swirl the batters together with a butter knife.
8. Bake for 60 minutes.
9. Let cook in pan for about 15-20 minutes before removing from pan.
10. Cut and serve! 

*it is extra delicious served with more Nutella spread over the top*

 

Shrimp Ramen Bowls

MMMMM...... I seriously love a good noodle soup.  This broth is quite similar tasting to Hot and Sour Soup.  I definitely see myself converting it one day.  I absolutely loved this dish and will be making it again soon.  I was low on veggies but you can definitely bulk it up.  My original plan revolved around Coconut Milk however, I left the store without it.

 

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 6 oz box chow mein noodles (feel free to use plain packaged ramen noodles)
• 2 boxes vegetable broth (4 lbs)
• 1 onion, halved and sliced
• 1 package sliced mushroom ( I lightly diced mine)
• 3 cloves garlic, minced
• 1 Teaspoon dried basil
• 1 Teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon Sriracha
• salt and pepper, to taste
• 1/2 tablespoon flour
• 2 tablespoons butter
• Cilantro and green onions for garnish.

 

 

Directions:

1. Boil noodles according to package directions.
2. In a large pot melt butter.
3. Add mushrooms and sauté until soft, adding in onions and garlic for last couple minutes and sprinkle with a little salt.
4. Sprinkle onions and mushrooms with flour and stir until thick.
5. Slowly stir in broth and bring to a boil.
6. Add in the rest of the seasonings and sriracha and stir, if you need to add any extra flavors this is the time!
7. Reduce heat and add noddle's and shrimp.
8. Cook until shrimp are pink, around 3-5 minutes.
9. Garnish with green onions and cilantro and serve.

 

 

 

Chocolate Chip Banana Bread

Chocolate chips make everything better!  I always seem to have extra ripe bananas screaming, "banana bread" in my house lately.  I opted for an easy go to recipe and added some chocolate chips, PERFECTION! 

 

Ingredients:

• 1 1/2 cups of all-purpose flour
• 1/2 -3/4 cup milk chocolate chips
• 3 ripe bananas
• 1/3 cup melted butter
• 1 cup of sugar ( I did 3/4 cup sugar and 1/4 cup honey)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• Pinch of salt

Directions:

1. Preheat the oven to 350 degrees.
2. Add bananas, egg, vanilla, cinnamon and sugar into a mixing bowl and mix until smooth.
3. Slowly mix in flour, soda and salt.
4. Gently fold in chocolate chips.
5. Pour into lightly buttered bread pan.
6. Bake for 45 minutes.
7. Cool and serve.

 

 

 

 

 

  

Blackberry Cobbler

Tis the season for blackberries!  I love everything blackberry.  My blackberry pie filling is so versatile and whenever I am in a pinch and feel like pie but don't want to fuss with crust, I make cobbler.  So easy and the streusel topping is amazing!

Ingredients for Filling:

4 cups blackberries, thawed

1/2 cup white sugar

1/2 cup flower

1/2 teaspoon vanilla

Ingredients for Streusel:

3 tablespoons butter, softened

1/2 cup brown sugar

1/2 cup flour

dash of cinnamon

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl add all filling ingredients and mix together.
3. In a separate bowl, mix all the topping ingredients together with a fork to form a crumbled mixture.
4. Pour filling into a 9x9 baking dish or individual short mason jars pictured above.
5. Sprinkle streusel evenly over blackberry filling.Bake for 20-30 minutes, until streusel topping is golden brown.
6. Cool and serve.

Salsa Verde Pork Chili

This was the perfect dish for the first day of Fall!!!  It's a one pot dinner and so simple and delicious!  LOVE LOVE LOVE  This recipe makes ALOT of food.  I froze half of it for a later time and still had enough for three adults and lunch leftovers!

Ingredient's:

• 2-3 pound pork shoulder roast
• 1 16 oz jar salsa Verde
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans white beans
• 1 small can diced green chilies
• 1 can diced tomatillos
• salt and pepper, to taste
• Cumin, to taste
• 1/2 teaspoon cinnamon
• Green onions and Sour Cream for garnish

Directions:

1. Place shoulder roast in an lightly oiled crock pot and sprinkle with cumin, salt and pepper.
2. Top roast with onions, garlic, beans, chilies and tomatillos.
3. Pour salsa over the top.
4. Fill the jar half way with water and add to crock. 
5. Sprinkle with cinnamon.
6. Cook on low for 6-8 hours.
7. Remove roast and shred.
8. Add shredded pork back to pot and stir.
9. Serve with green onions and sour cream

Cookers Note: I used raw beans and fresh yellow tomatoes from the garden.  I rinsed then boiled one cup of white beans for 5 minutes before adding to crock.  I placed the tomatoes in a bowl of boiling water for 1 minute then placed in a bowl of ice water.  After tomatoes were cooled I peeled and diced.

Spicy Rigatoni with Italian Sausage

This is the one and only photo I have of this amazing dish.  I couldn't hold off for an extra minutes and had to dig right in.  Now that means I will have to make it again soon, SCORE!!!!  I have never seen my father in law eat so much food.  If you follow my blog you know he literally lives like 50 yards away and eats with us a lot.  This was extremely delicious, filling and inexpensive.

 

Ingredients:

• 1 box Rigatoni
• 1 pound ground Italian sausage
• 1 can fire roasted tomatoes, Pureed
• 2 cups heavy cream
• 1 small onion diced
• 2 garlic cloves, grated
• 1 tablespoon butter
• 1 tablespoon flour
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• dash of hot sauce
• 1 cup frozen peas and carrots (I originally planned on just peas, but I am clumsy and grabbed the wrong bag.  The carrots were delicious in it.)

 

Directions:

1. Boil Rigatoni according to package instructions, adding in peas and carrots for last minute.
2. Drain pasta and return to pan with a little butter or olive oil.
3. In a separate pan brown sausage with onions until cooked through.
4. Add cooked sausage and onions into a blender or food processor with red pepper flakes and cayenne.
5. pulse a couple times to break up the sausage and incorporate the seasonings.
6. Return sausage to pan and add in tomato puree. (will look a little like dog food, see below)
   
7. In a separate sauce pan melt butter and sprinkle with flour.
8. Stir flour and butter to create a roux.
9. Slowly stir in heavy cream.
10. Stir in garlic and let thicken.
11. Pour cream sauce into meat sauce and stir together.
12. Pour the sausage cream sauce into the pot with the noodles and stir together.
13. Let pasta sit with sauce for about five minutes before serving.

 

 

 

Moring Smoothie

 

I was making this smoothie religiously while drinking loads of water everyday and I swear by it.  I had so much energy, my skin looked great and I thinned out a lot.  I googled "Detox Smoothies" and after reading many others, I came up with my own. This is definitely an acquired taste but I actually enjoy it now.  To make this recipe really easy I chop and freeze the cucumber, celery and parsley in freezer bags.  You can also peel bananas and freeze them whole, I have heard you can freeze avocados but I have never done it.  This recipe fills two of these mason jars, So I always have one for lunch too!!

Ingredients:

• 1 banana
• 3 celery stalks, diced
• 1/2 cucumber, peeled and diced
• couple sprigs of flat leaf parsley
• 1 lemon wedge, juice only
• 1/2 avocado
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 cup water, more if needed or desired
• ice, desired amount.  I prefer mine more creamy and not cold in the AM
• (If I am wanting a little more sweetness I add pineapple or 1/2 an apple. You can really add any fruit you want.)

Directions:

1. Place all ingredients into a blender.
2. Blend until everything is creamy and no more ice chunks.
3. Enjoy

 

Caprese Quesadilla

 

So the other day I posted the delicious Peach Caprese Salad and decided to whip this up with the leftovers.  I really wanted to make a Caprese Panini but when the bread was frozen I became an instant genius and went for the tortillas.  This is an amazing lunch and would be beautiful and a brunch or luncheon.

 

Ingredients:

• 2 tortillas, burrito sized
• 1 medium tomato, diced
• 1/2 cup mozzarella, diced or shredded
• Fresh chopped basil, desired amount
• 1/4 cup balsamic vinegar
• 1/2 tablespoon sugar, optional

 

Directions:

1. In a small saucepan bring balsamic vinegar and sugar to a boil.
2. When balsamic begins to reduce to about half the amount remove from heat and let cool.
3. Place tortillas on a flat surface and layer one half of each tortilla with cheese, tomatoes, basil and drizzle with a little balsamic reduction.
4. Fold the tortilla and place onto skillet over medium heat for a couple minutes making sure it doesn't burn.
5. Flip to other side and let sit until cheese is completely melted and tortilla is golden.
6. Repeat with other quesadilla and enjoy!
7.  

 

Leftover Steak Chili

Have you ever made way to much steak and wondered what to do with it?  Sounds kind of outrageous but I always have left over prime rib during the holidays.  This is your answer!  SO SO filling and delicious, not to mention its a crockpot dinner!  I will admit my husband was not the biggest fan because it felt like more of a stew to him.   I really wish he loved a good crockpot stew!

 

Ingredients:

• 2 cups leftover steak, cubed (Click for Tri-Tip Recipe)
• 1 can diced tomatoes
• 1 can kidney bean, drained
• 1 can black beans, drained
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 beef bouillon cube
• 2 cups water
• 1/2 tablespoon A-1
• 1 teaspoons spicy Montreal seasoning (optional)
• 3 tablespoons chili powder
• 1 teaspoon cayenne

 

Directions:

1. Cube up leftover steak and place into greased crock pot.
2. Add tomatoes, beans, onions and garlic on top of steak.
3. In a small saucepan add bouillon, water, A-1, Montreal seasoning, chili powder and cayenne pepper and bring to a boil.
4. Pour sauce into crockpot and stir until well combined.
5. Place lid on crock and cook on low for 6-8 hours.
6. Add your favorite toppings and enjoy! 



Blackberry Cream Cheese Danish

 YUMMMMM!  SO SO GOOD.  These things are like Toaster Strudel's on crack!  The filling is so delicious and Puff Pastries are amazing.  I love that you can make these will any kind of pie filling and you can play with the glaze flavoring.  I have been dying to make a recipe using Puff Pastry and these definitely did not disappoint.

Ingredients:

• 1 box puff pastry, thawed
• 1/2 cup blackberry pie filling (blackberry pie link) 
• 1 block cream cheese (8oz)
• 1 teaspoon vanilla
• 1 egg, beaten
• 1/2 cup sugar
• 1 cup powdered sugar
• 6 tablespoons French Vanilla Coffee Creamer

Directions:

1. Preheat oven to 400 degrees.
2. Add pie filling, cream cheese and vanilla into bowl and blend well.
3.  Roll out each thawed pastry sheet and cut into even 3x3 squares.
4.  Use your finger or brush to paint a the edges of each square with beaten egg.
5. Add about 1-2 tablespoons of filling to the middle of each square and fold in half or a triangle.
6. Pinch the edges together using the tip of a fork.
7. Brush each pastry with egg wash and sprinkle with sugar.
8. Bake on a cookie sheet lined with parchment paper or a silicone baking sheet for 15- 2o minutes.
9. In a small bowl whisk together powdered sugar and coffee creamer until completely smooth.
10. Pour glaze into a small Ziploc bag and push to corner.
11. When Danishes are cooked and completely cooled cut the corner of the bag with scissors and evenly drizzle over pastries.

 



 

Mason Jar Lid Pies

These are seriously the cutest most adorable pies I have ever seen.  Do you see that mini pie piece? When the boys golf, the girls bake and bake we did.  Adorable and Scrumptious!

Ingredients for filling: If you have filling left over you can freeze for later!

• 4 cups blackberries, thawed
• 1/2 cup white sugar
• 1/2 cup flower
• 1/2 teaspoon vanilla
• Around 12 wide mouth mason jar lids

Ingredients for Crust:

• 3 cups sifted flour
• 1 cup plus 2 tablespoons Crisco
• 1 1/2 teaspoon salt
• 6 tablespoons water

Ingredients for crust topping/Dusting:

• 2 tablespoons milk
• 1/4 cup white sugar

Directions:

1. In a large bowl stir together all ingredients and form into two equal balls. 
2. Chill dough in refrigerator for an hour
3. After dough is chilled preheat oven to 425 degrees.
4. Place dough on a flat surface that is dusted with flour
5. Roll dough into two equal pie crusts
6. Place rolled dough over as many mason jars it will fit.  Mine was about 5
7. Repeat with second crust and lids.
8. Using a knife or pizza cutter, cut around the lids leaving just enough dough to hang over a tiny bit.
9. Press dough into each lid and pinch sides against the lids like you would do in a pie pan.
10. Roll the remaining pie scraps into another crust and set aside.
11.  In a large bowl add 3 cups of the berries with the flour, sugar and vanilla.
12. Stir together while kind of lightly mashing the berries.
13. Add enough pie filling to almost fill the crust.
14. Using the remaining crust cut out little shapes or make individual lattice patterns and place over berry mixture.
15. Brush the crust lightly with milk and sprinkle with sugar.
16. Place individual pies on a cookie sheet.
17. Bake in oven for 15 minutes at 425 degrees.  Reduce heat to 375 degrees and bake for an additional 20 minutes.  Check on pies every so often.  If crust is golden brown before the suggested baking time you can remove early.
18. Remove from oven and let cool.

Sweetface Egg Salad

I can't even begin to explain the amazingness of this Egg Salad.  If you already love yourself a good old fashioned egg salad sandwich, this will knock your socks off.  How did this come about, you might ask?  Well, I was enjoying a wonderful homemade Cobb salad when I had the most amazing bite of hard boiled egg and Tillamook Extra Sharp White Cheddar.  My immediate reaction was pure bliss followed closely with the thought of an amazing Egg Salad Sandwich. So here you go....

Ingredients:

• 2 hard boiled eggs, diced
• 1 small tomato, diced
• 2 Tablespoons Mayo
• 1 Teaspoon Yellow Mustard
• A couple stems of chives, diced
• 1/4-1/2 cup Extra Shard White Cheddar
• 4 bread slices
• Salt and Pepper, to taste

Directions:

1. Add eggs, cheese, mayo and mustard to a small mixing bowl.
2. Stir together until blended well.
3. Stir in tomatoes and chives.
4. Season with Salt and pepper.
5. Place mixture onto bread slices and enjoy!!!

Easy Baked Teriyaki Chicken

 

My family was in town this past weekend and my sister marinated some chicken with this glorious sauce.  When I started this blog I was focusing a lot on Semi-Homemade recipes, as time went on I changed things up a bit and was making most recipes from scratch.  The truth is I could make this sauce from scratch and save some money but with two kids and two jobs I prefer to pour!  You can also double the recipe and prepare another meal and freeze.  WIN WIN 

Ingredients:

• 4-6 chicken breasts or thighs
• 1/2 jar Soy Yay Veri Veri Teriyaki
• 1 tablespoon Sriracha, optional
• 1 cup rice

Directions:

1. Preheat oven to 425 degrees
2. In a large bowl or Ziploc bag add teriyaki sauce and sriracha and mix together.
3. Add chicken to bag, close and shake
4. Steam rice according to package directions.
5. Place chicken with sauce into a large baking dish.
6. Place in oven for 20 minutes.
7. Remove chicken and flip.
8. Bake for an additional 20 minutes.
9. Serve over rice and enjoy.

Blackberry Pie



WOW, it has been awhile!  It has been six months since my beautiful baby girl Dilynn has joined us.

Had to show her off!

In that six month's I have opened up my own photography business while still working from home with two kids.  GEEZ, I am tired just typing that.  I LOVE LOVE LOVE this blog but I am sad to say it will be very limited.  Just think of it as a Surprise gift when I do get around to posting.  With all the craziness in my life, I have been going back to my staples in the kitchen.  I have made some wonderful dishes in the past six months and I promise I will get around to making them again.

Now back to PIE.  This pie is so amazing.  The blackberry filling is perfectly sweet and the crust is perfectly crumbly.  I'm not going to lie, this is the third one of these bad boys I have made in the last month.  My neighbor has a huge blackberry bush and everyday my little guy grabs the bucket and walks to it. I really feel I should bake the neighbor a pie for stealing all the berries.

Ingredients for filling:

• 4 cups blackberries, thawed
• 1/2 cup white sugar
• 1/2 cup flower
• 1/2 teaspoon vanilla

Ingredients for Crust:

• 3 cups sifted flour
• 1 cup plus 2 tablespoons Crisco
• 1 1/2 teaspoon salt
• 6 tablespoons water

Ingredients for crust topping/Dusting:

• 2 tablespoons milk
• 1/4 cup white sugar

Directions:

1. In a large bowl stir together all ingredients and form into two equal balls. 
2. Chill dough in refrigerator for an hour
3. After dough is chilled preheat oven to 425 degrees.
4. Place dough on a flat surface that is dusted with flour
5. Roll dough into two equal pie crusts
6. Place the first crust into a 10" pie pan
7. In a large bowl add 3 cups of the berries with the flour, sugar and vanilla.
8. Stir together while kind of lightly mashing the berries.
9. Pour mixture into pie pan and top with the remaining berries.
10. Top the pie with the remaining crust either in a lattice pattern or the whole thing.  (make some slits to vent if using the entire crust)
11. Brush the crust lightly with milk and sprinkle with sugar.
12. Bake in oven for 15 minutes at 425 degrees.  Reduce heat to 375 degrees and bake for an additional 45minutes.
13. Remove from oven and let cool.

Walnut Crusted Banana Bread

I have made so many loafs of banana bread throughout the years and I have no idea why I haven't thought of this sooner.  The banana bread is perfectly moist and the walnut crust is divine.  This is definitely my new "go to" banana bread recipe.

Ingredients for Bread:

• 3 ripe bananas
• 1/3 cup melted butter
• 1/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 1/2 cups all purpose flour

 

Ingredients for Pecan Crust:

• 2 tablespoons butter, softened
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 cup chopped walnuts
• dash of cinnamon

 

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixer beat bananas, butter, egg and sugars until smooth.
3. Mix all remaining dry ingredients into a large bowl and stir.
4. Slowly beat in dry mixture until smooth.
5. Pour mixture into a greased 4x8 loaf pan.
6. Add all crust ingredients into a bowl and mix together with a fork until crumbly.
7. Sprinkle the banana bread batter with the crust mixture evenly.
8. Bake for 1 hour or until toothpick comes out clean.

Creamy Rigatoni Bake

As I have mentioned before, my little one does not tolerate milk well.  However, yogurt and sour cream are a go!  I am starting to get creative in making delicious cream sauces without milk.  I must say that I am really not missing it at all.  He can have cheese so I usually just substitute the milk for chicken broth mixed with sour cream or Greek yogurt.  I don't even think my husband has noticed.

Ingredients:

• 1 box Rigatoni
• 2 cooked chicken breasts, shredded or diced
• 1 12 oz frozen bag of green beans
• 1/2 onion, diced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 4 oz cream cheese
• 1/2 cup sour cream
• 1 cup Parmesan cheese
• mozzarella cheese for garnish
• 8 slices provolone cheese
• 1 egg, whisked
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt, pepper, and red pepper flakes to taste

Directions:

1. Boil Rigatoni according to package directions and return to pot with one tablespoon olive oil and chicken.
2. Heat butter and 1 tablespoon olive oil in a medium saute pan.
3. Cook onions and garlic in butter until translucent.  Add to pot with noodles.
4. In the same skillet melt cream cheese over low heat and whisk in sour cream and chicken broth.
5. When sauce is smooth add all seasonings and whisk in Parmesan cheese until smooth.
6. Pour sauce over noodles and stir.
7. Slowly stirl in whisked egg and green beans.
8. In a grease 9by13 baking dish add 1/2 of the pasta mixture and top with provolone cheese.
9. Add the remaining pasta and top with mozzarella cheese.
10. Bake at 350 degrees covered for 20 minutes and uncovered for 10 minutes.

 

Cookers Note:  This also makes for a fantastic freezer meal.  You can freeze in a large 9by13 or in two 8by8 dishes.  Freeze after step 9 and thaw completely before cooking and follow step 10 above.